For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter, cold and cut into small cubes
- 6-8 tablespoons ice water
For the Filling:
- 4 cups fresh blackberries
- 1/2 cup honey
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon fresh sage leaves, chopped
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash:
- 1 egg
- 1 tablespoon water
Prepare the Crust:
In a large mixing bowl, combine the flour, salt, and sugar.
Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just begins to come together.
Divide the dough in half, shape each half into a disc, wrap them in plastic wrap, and refrigerate for at least 1 hour.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Filling:
In a large bowl, gently toss together the blackberries, honey, granulated sugar, flour, chopped sage leaves, lemon juice, lemon zest, and salt until well combined.
Assemble the Pie:
On a lightly floured surface, roll out one disc of the chilled dough into a circle large enough to line a 9-inch pie dish.
Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and up the sides.
Pour the blackberry filling into the prepared pie crust and dot the top with pieces of butter.
Roll out the second disc of dough into a circle large enough to cover the pie. Place it over the filling.
Trim any excess dough hanging over the edges and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Apply Egg Wash:
In a small bowl, whisk together the egg and water to make the egg wash. Brush the top crust lightly with the egg wash.
Bake the Pie:
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
If the crust starts to brown too quickly, cover the edges with foil or a pie shield halfway through baking.
Cool and Serve:
Allow the pie to cool on a wire rack for at least 1 hour before serving to allow the filling to set.
Serve slices of the pie with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Enjoy your delicious Honey Blackberry Sage Pie!